Fennel is a licorice-tasting herb that provides it stalks, seeds, flowers and fronds for food and medicine. It supports healthy digestion, eases cramping, can be blended with cough remedies, and, for breastfeeding women, an stimulate breastmilk production.

Using Fennel in the Kitchen

Most people think of fennel as a garnish for fish or meat, but it makes a delicious broth and is useful for upset stomachs and during the cold-and-flu season.

This lovely broth celebrates the flavor of fennel, with its hint of anise, and it pairs well with light spring and summer meals that feature tomatoes, asparagus, and baguettes with olive oil or feta cheese. It can also be part of a more substantial meal, adding depth to its lightness with bones, meats, potatoes, and seaweeds. Or, it can provide the sustenance you need on a cold winter day with its heady aroma and incredible flavor.

Strain it well to have a healing broth to sip when you’re feeling under the weather. Children will welcome sips of this hot broth when they have a stomach ache or digestive issues.

Fennel Broth Recipe

½ yellow onion

5 cloves garlic, peeled

1 tablespoon olive oil

¼ cup fennel seeds

Fresh fennel leaves, optional

2 to 3 fresh chive heads (or 1 teaspoon dried chives)

2 bay leaves

4 cups water

Salt and pepper, to taste

Chop the onion and garlic coarsely. Heat a soup pot to medium and add the oil, then add the onion and garlic. Cook 3 to 4 minutes until the onion is translucent. Don’t allow the garlic to burn! Add the fennel seeds and leaves, if using, and stir for 1 minute.

Pour in the water and increase the heat to achieve a slow simmer. Cook, stirring occasionally, for 15 minutes. Add salt and pepper to taste, then pour through a sieve or strainer (if desired) into serving bowls. Sip hot as a light broth, or use as a base for other soups.

Yields 1 quart.

Excerpted/adapted from The Healing Kitchen, Roost Books 2016, by Holly Bellebuono, and Taproot Magazine Issue 20